Caramelized Leek Mushroom Pasta (Printable Version)
A creamy pasta featuring caramelized leeks, mushrooms, and melted Gruyere cheese in a savory sauce.
# Ingredients Required:
→ Pasta
01 -
340 grams fettuccine or linguine
→ Vegetables
02 -
2 medium leeks, thinly sliced (white and light green parts)
03 -
225 grams cremini mushrooms, sliced
04 -
3 cloves garlic, minced
05 -
60 grams fresh parsley, chopped (optional)
→ Liquids
06 -
30 milliliters olive oil
07 -
120 milliliters dry white cooking broth or vegetable stock
08 -
120 milliliters heavy cream
→ Dairy
09 -
100 grams shredded Gruyere cheese
→ Seasonings
10 -
0.25 teaspoon freshly ground black pepper
11 -
Salt, to taste
# Guide to Cooking:
01 -
Prepare pasta according to package instructions until al dente, reserving 120 milliliters of pasta water before draining.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté for 6 to 8 minutes, stirring occasionally until soft and golden.
03 -
Add sliced cremini mushrooms to the skillet and cook for 5 to 7 minutes until tender and lightly browned.
04 -
Incorporate minced garlic and sauté for 1 minute until fragrant.
05 -
Pour in white cooking broth, scraping up browned bits from the skillet bottom, and let simmer for 2 minutes.
06 -
Reduce heat to low, stir in heavy cream, and simmer for 3 to 4 minutes until slightly thickened.
07 -
Gradually add Gruyere cheese, stirring until melted and fully integrated. Season with salt and freshly ground black pepper to taste.
08 -
Toss cooked pasta with the sauce in the skillet, adding reserved pasta water incrementally to reach desired consistency.
09 -
Optionally sprinkle with chopped parsley and serve immediately.
# Extra Suggestions:
01 -
For a lighter alternative, substitute heavy cream with half-and-half. Parmesan or Fontina cheeses can replace Gruyere. Add red pepper flakes for a subtle heat.